Nobu Miami: The Party Cookbook
Regular price
€49.99
Regular price
€50.99
Sale
Sale price
€49.99
Nobu Miami is based in a location blessed with the best, freshest seafood possible. This cookbook features a number of signature plates and focuses on party finger-foods, playing on the festive atmosphere of Miami and the city's particular style, from beach-view-terrace to private yacht. It offers more than 70 recipes with full colour photographs. Nobu Miami is based in a location blessed with the best, freshest seafood possible, and Nobu Miami: The Party Cookbook' is a cookbook with a fresh twist: while featuring a number of signature plates, it also turns its eye on party'
Born in Japan, NOBU MATSUHISA was classically trained in a sushi restaurant in Tokyo before he headed to Peru. Subsequently, he ventured to Buenos Aires, Alaska and Los Angeles, where he opened his restaurant, Matsuhisa, in 1987. In 1994, he opened Nobu in New York City, in partnership with actor Robert De Niro. The Los Angeles Times named Chef Nobu one of "Southern California’s Rising Stars" in 1998; the James Beard Foundation inducted him into "Who’s Who of Food and Beverage in America" in 2002, and also nominated him for "Outstanding Chef" in 1997, 1999, 2000, 2001, 2002, 2003 and 2004. Nobu Matsuhisa has 22 restaurants in more than ten different cities around the world, including 12 in the United States.
THOMAS BUCKLEY worked with Daniel Boulud, Ferran Adria and Jean-Georges Vongerichten before joining Nobu Miami. He is an executive chef who not only interprets his master’s cuisine but also brings his own creativity into the kitchen with his knowledge of local ingredients.
Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodansha’s Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant.
THOMAS BUCKLEY worked with Daniel Boulud, Ferran Adria and Jean-Georges Vongerichten before joining Nobu Miami. He is an executive chef who not only interprets his master’s cuisine but also brings his own creativity into the kitchen with his knowledge of local ingredients.
Photographer MASASHI KUMA was nominated for a James Beard Award for his photography in Kodansha’s Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant.